Quinoa burgers are vegetarian and gluten-free, yet packed with protein and totally delicious. Freezer-friendly, too!
Calling all vegetarians (or heck, anyone who wants an inexpensive, healthy, filling, and/or freezer-friendly meal!): I’ve got a humdinger of a recipe for you today: Quinoa Burgers made with Sabra Hummus, who is sponsoring this recipe. You will never miss the meat in these filling, flavor-packed burgers!
I couldn’t decide what to call these burgers, which are made with the aforementioned hummus plus cooked quinoa, mushrooms, oat flour and everyday spices. Veggie Burgers was too nondescript. How about Mushroom-Hummus Quinoa Burgers? Too crunchy. Crispy Quinoa Patties? Not cutting the mustard. Quinoa Burgers though? Juuust right.
Good story.
But seriously let me TELL you about these burgers! Now I love me a good veggie burger but often times they’re loaded with gluten (breadcrumbs, I’m looking at you,) and are white or black bean-based. I love beans as much as the next gal but sometimes I just don’t want a super-dense bean burger when my cravings shift to the vegetarian side. That’s why I created a light burger recipe that’s quinoa and mushroom-based, held together with homemade oat flour, and baked until crunchy on the outside yet tender on the inside. They are SO good! I’ve had about 16 in the past week while recipe testing and I’m still not sick of them, which is a good thing because they freeze and reheat beautifully making them perfect to eat any day of the week for a super-quick lunch or dinner.
Savory, hearty, filling, and fabulous you are going to want these burgers on hand at all times!
Start by adding 1/2 cup dry quinoa that’s been rinsed very well under running water to 1 cup boiling vegetable broth (or chicken broth if you don’t need the dish to be vegetarian.) Place a lid on the pot then turn the heat down to medium low and cook until the quinoa is tender, 15-20 minutes. Set the quinoa aside to cool slightly.
Meanwhile, process 3/4 cup certified gluten-free old fashioned oats in a food processor until you’ve got flour, about a minute or two.
Pour the oats into a big mixing bowl then add 8oz mushrooms to the food processor and pulse until they’re well chopped. You can use any kind of mushrooms you like – these are regular button mushrooms.
Time to cook! Add the mushrooms and 2 chopped shallots to a large skillet with 1 Tablespoon extra virgin olive oil over medium heat then saute until the vegetables are tender, 5-7 minutes. Add salt, pepper, and 3 minced garlic cloves then saute for 1 more minute, and then set the skillet aside to let the vegetables cool slightly.
Once the mushrooms and quinoa are cool enough to handle, add them to the oatmeal bowl with 1 egg, 1 Tablespoon gluten-free tamari or soy sauce (dish will not be GF if using soy sauce,) 1 teaspoon worcestershire sauce (Lea & Perrins is GF,) and spices including salt, pepper, chili powder and smoked paprika.
Plus, 1/4 cup Sabra Roasted Red Pepper Hummus, which I love so much it almost hurts. The Olive Tapenade flavor sure gives it a run for its money though. Please tell me I’m not the only one who plows through 2+ tubs a week?
Mix everything up then form 4 patties out of the mixture and place them on a plastic wrap-lined patter or plate. Depending on how cool you let your quinoa and mushrooms get, the mixture could be very loose or come together nicely. Regardless, it will be ok. As your good friend and mine Chris Harrison always says – TRUST THE PROCESS.
Pop the platter into the refrigerator to let the patties cool completely then transfer the patties to a nonstick sprayed, foil lined baking sheet and bake at 375 degrees for 28-30 minutes, flipping halfway through. Pop onto buns then top with more Sabra hummus, fresh lettuce and tomatoes, and then dig in.
As I mentioned, these burgers freeze beautifully so you might want to make a double batch. To freeze, cool the burgers completely then wrap in plastic wrap and store in a freezer bag. To reheat, unwrap from the plastic wrap then place on a plate and cover with a paper towel. Microwave on 50% power for a minute then full power for 30-45 seconds or until heated through. Simple as that! Enjoy!
Equipment
Ingredients
- 1 cup vegetable broth, or chicken broth if not vegetarian
- 1/2 cup dry quinoa
- 3/4 cup certified gluten free old fashioned oats, processed into flour using food processor
- 1 Tablespoon extra virgin olive oil
- 8 oz mushrooms, processed until finely chopped in food processor
- 2 shallots, chopped
- 3 cloves garlic, pressed or minced
- 1 egg, whisked
- 1/4 cup hummus, any flavor
- 1 Tablespoon gluten free reduced-sodium Tamari, or soy sauce if not GF
- 1 teaspoon gluten free worcestershire sauce
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 4 gluten free buns
Directions
- Bring broth to a boil in a small saucepan then add quinoa, place a lid on top, turn heat down to medium and then cook until quinoa is tender, 15-20 minutes. Fluff with a fork then set aside to cool slightly.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium heat. Add mushrooms and shallots then saute until tender, 5-7 minutes. Add garlic, season with salt and pepper, and then saute for one more minute. Set aside to cool slightly.
- Add remaining ingredients to a large bowl with cooled quinoa and mushroom mixture then stir to combine. Line a large plate or platter with plastic wrap then shape 1/4 of the mixture into a patty and place onto platter. Mixture will be slightly wet - it's ok! Repeat with remaining mixture then refrigerate until completely chilled, 30 minutes or overnight.
- Preheat oven to 375 degrees then line a baking sheet with foil and spray very well with nonstick spray. Transfer patties to baking sheet then spray tops with nonstick spray and bake for 14 minutes. Flip, spray tops with nonstick spray and then bake for 14-16 more minutes, or until the centers of the patties are set. Serve with buns and fresh condiments.
Notes
- To freeze: wrap baked then cooled burgers in plastic wrap then freeze. To reheat, unwrap from plastic wrap then place on a plate and cover with a paper towel. Microwave for 1 minute on 50% power then 30-45 seconds on full power.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Kristin, I have been a follower of yours for years; before your children, I have a question about preparing Quinoa for cooking. Do you not rinse well before cooking?
Hi KJ! I used to, but almost all brands now come pre-rinsed so it’s not necessary. I use Bob’s Red Mill Quinoa, which is pre-rinsed. I hope that helps, and thank you so very much for being such a long time reader — I appreciate it more than you know!!
Hi; awesome burgers. Just wondering about the reheat… do you reheat from frozen? Or do you thaw them out first and then reheat? Thanks!
Hi Phil! Here are reheating instructions: “To reheat, unwrap from the plastic wrap then place on a plate and cover with a paper towel. Microwave on 50% power for a minute then full power for 30-45 seconds or until heated through.”
This is the second time I have made these Quinoa Burgers. They are so tasty! I also really like how you can freeze them already cooked to warm up at a later time. Thank you for the recipe!
I made these yesterday for Canada Day and the quinoa burger was delicious! They are very light but yet held together perfectly on the bun and as I ate it. Lots of great flavour too! It’s nice that you can make 4 patties at once – since I’m the only vegetarian in my house, I have 3 more meals ready to go!
worcestershire got fish in the recipe!
Hi, I tried this recipe tonight and liked the taste, but I needed a whole lot more liquid in the quinoa than 1 cup. I put in another 1/2 cup and cooked it longer, but some of the quinoa was still hard. Could that be because I didn’t rinse it well enough?
Hey Jenny! I wonder if your pot lid doesn’t have a tight fit? Meaning, a lot of the liquid is evaporating as it boils therefore not leaving enough liquid for the quinoa to cook?
Long time reader, first time commenter (maybe 2nd? I’m unsure)! Anyways, I wanted to let you know that I. LOVED. THESE. BURGERS. They are just so so so good! I made my quinoa in the morning before and used beef broth as the liquid. Just delicious, thanks for the recipe!
Ahh, so great to hear, Morgan! Thanks you for leaving feedback – I’m so glad you enjoyed!
I love pickled cucumbers!
L&P worcestershire sauce (at least the original) is NOT vegetarian. It contains anchovies.
the creamy bruschetta dip sounds good!
The Grilled Flatbread with Hummus & Mixed Veggies sounds delicious and healthy! It seems very easy to make which is always a plus :)
I have to say the Individual 7 Layer Dip :)